Preheat oven to 375°. Prepare 12 cup muffin baking pan with spray or papers. In large bowl, stir together sugar and orange zest (optional, let this sit for an hour for the oil from the orange zest to infuse the sugar). Add flour, baking powder, and salt. In a medium bowl, stir together oil, sour cream, milk, orange juice, eggs, and vanilla. Pour liquid mixture into dry ingredients and stir just until combined. Fold in mini chocolate chips. Divide batter evenly into prepared muffin cups. Sprinkle with more mini chocolate chips if desired. Bake 18-20 minutes until center of muffins are set. Allow to cool in baking pan for about 10 minutes then remove to cooling rack. Substitute or add other mix-ins such as raspberries, raisins, nuts, etc.

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This is an easy throw together cake that looks simply beautiful. This is a revised version of our family favorite growing up. Revised because the original recipe uses a yellow cake mix and about four years ago cake mixes were downsized. So, this is it, new and improved. So moist and tasty, no frosting needed (or fork, pick up a piece and eat!). Of course, if you so desire, a drizzle of chocolate and a scoop of ice cream never hurts anything. Enjoy!

A new family favorite! This is a quick to mix together, pour in the pan and bake side dish. I made it for Thanksgiving and it was requested for Christmas. I just made it again for dinner last night, so good!

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My daughters and I had a fun day baking together to make these mini cupcakes for their best friend’s wedding reception. Oh how I wish my sweet girls lived closer! We have learned to make the most of every second we have together and time in the kitchen talking and laughing is some of the best quality time there is.

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Whether you are trying to lower your carb intake to lose weight or you are a diabetic who lives counting carbs to control blood glucose levels, cauliflower is the perfect substitution for potatoes. One cup potato has 113 calories and 26 grams carbs vs one cup cauliflower’s 25 calories and 5 grams carbs. Big difference! So, for family dinners, if I make one cheesy cauliflower casserole and one cheesy potato casserole, everyone’s happy. Some of us like the cauliflower better! Try mashed cauliflower instead of mashed potatoes too!

Preheat oven to 350 degrees. In large bowl stir together cauliflower and cheese. In another bowl, stir together butter, soup, sour cream, milk, onion, salt and pepper. Dump into sprayed 9”x13” baking pan and sprinkle French fried onions and some more cheese if desired. Bake 30-40 minutes or until hot, bubbly, and cauliflower is tender.

Have you ever noticed that stuffing seems to taste better the next day? Maybe because the stress of pulling off the perfect Thanksgiving dinner has passed. Maybe it’s because you are so happy to be home with your family around you and not out shopping with the masses on Black Friday. Anyway, I just love a bowl of stuffing warmed up for lunch. Here is my stuffing twist for this year.

In large pan, heat oil, onion, and sugar over medium low heat. Cook for about 30 minutes, stirring occasionally, keeping temperature between low and medium low. You want the onion to keep cooking, but never hot enough to burn. While onion is cooking, cut bread into cubes (about 1″x1″ or what you like). Don’t forget to stir your onions! Spread the bread cubes out on a baking sheet and leave to dry out. When onions are tender and caramelized, add balsamic vinegar, stir and cook another minute. Remove from heat, cool enough to put in airtight container and refrigerate until tomorrow.

Preheat oven to 350°. Spray muffin pans or put in paper liners (recipe makes 24 muffins). In large bowl, whisk together eggs, sugar, and vanilla. Fold in sour cream, oil, and zucchini. In smaller bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to zucchini mixture and stir just until combined. Stir in chocolate chips. Scoop batter into prepared muffin cups. Sprinkle with sparkling sugar if desired. Bake 22-24 minutes or until golden and centers are set. This recipe is from a zucchini bread recipe, I don’t remember where it came from ;o)

(For bread, pour batter into two sprayed and floured 8½” x 4½” loaf pans. Bake 55 to 65 minutes or until pick in center comes out clean. Cool for ten minutes on rack before removing loaves from pan.)

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I'm Kristen. Welcome to CookiesCakesPiesOhMy. Baking for my family and friends makes me happy, and sharing it with you makes it even better. I hope you find many recipes here that you will want to bake for your family and friends. Happy Baking!

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